my marc jacob bag and frankie b jeans

One of my duties at the internship-cum-temporary-almost-full-time office job is posting and editing party listings. It would be tedious if not for the fantastic material I get to work with. It's also heart-warming to know that the illiterate children of the world will always have a future as party promoters. A sampler (unedited, obvi):

This stylish penthouse is the epitome of what a real nightclub is supposed to be. Stride by the limousines in your nicest get-up as you enter this stunning high-rise. There is a doorman in a suit, he will escort you to the first elevator. Forty-three flights later, you clear your ears to adjust to the altitude. Another elevator and then you find yourself amongst the celestial and the divine - scenesters strutting their Armani suits and Louis Vuitton purses, 737 feet above ground level. And then you ask yourself, how do you define class? And you look around and find over 737 ways to do it. Does it get better than this? Really.

Really.

New Year's Menu Appetizer (choice of one) Cashew dusted Maryland Crab Cake with a strawberry horseradish emulsion,wasabi crème fraiche Prada PurseRoasted pheasant, sun dried tomatoes, arugala, goat cheese,wrapped in phyllo with a champagne citrus beurre blanc (Choice of Soup or Salad) Lobster Bisque and a sweet corn ragu Butternut Squash with arugala pesto, aged balsamic Haystack SaladMixed greens, haricot verts, yellow was beans, oven dried to tomatoes, peaShoots, truffle vinaigrette Wedge SaladCrisp iceberg, red and yellow teardrop tomatoes, crisp bacon, roasted pear and Gorgonzola dressing, balsamic reduction, basil oil Entrees Herb Roasted Rack of Lamb
Wild mushroom orzo, balsamic thyme reduction Four Peppercorn Crusted Beef TenderloinParsnip pear puree, fennel tempura, grape Riesling jus Lobster Stuffed HalibutPuff pastry, julienne vegetable sauté, herb emulsion Pistachio Crusted GrouperPeruvian purple potato puree, pineapple papaya relish, ginger beet essence Dessert Chef's New Year's Selection

I always prefer my pheasant roasted with a Fendi purse, but Prada'll do, I guess.